Spaghetti Alla Putanesca
Yield
4 to 6 servingsPrep
15 minCook
30 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | tablespoons |
olive oil
|
|
| 3 | each |
garlic cloves
minced |
|
| 3 | each |
anchovy fillets
chopped |
*
|
| 1 | cup |
black olives
pitted, sliced |
*
|
| ¼ | cup |
capers
|
*
|
| 14 | ounces |
tomatoes
canned with juice, italian plum |
|
| 1 | pound |
spaghetti
|
|
| 1 | x |
parsley leaves
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 23 | ml |
olive oil
|
|
| 3 | each |
garlic cloves
minced |
|
| 3 | each |
anchovy fillets
chopped |
*
|
| 237 | ml |
black olives
pitted, sliced |
*
|
| 59 | ml |
capers
|
*
|
| 404.6 | ml/g |
tomatoes
canned with juice, italian plum |
|
| 453.6 | g |
spaghetti
|
|
| 1 | x |
parsley leaves
chopped |
*
|
Directions
In a skillet, heat oil.
Add garlic and anchovies; cook over low heat until almost melted.
Chop tomatoes; add to skillet.
Stir in olives and capers; cook for 5 minutes.
Cook spaghetti according to package directions; drain.
Add tomato mixture and mix well.
Sprinkle with chopped parsley and serve immediately.
Makes 4 to 6 servings.
